University of Birmingham graduate with a passion for food & cooking as part of a healthy lifestyle

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Thursday, 31 May 2012

Italian stuffed chicken breast with potato wedges

There isn't really much else to say that this photo doesn't already show - delicious Italian flavours, moist chicken breast, and soft flavoursome wedges with crisp skins. Mmmmm. Home-made potato wedges are far nicer than you could ever find in the freezer section at the supermarket, try for yourself! I served this with broccoli as well.

Serves 2
- 2 large chicken breasts
- buffalo mozzarella, sliced (about 3/4 of a ball)
- cherry tomatoes, sliced
- fresh basil, torn
- 1 onion, quartered
- olive oil
- 2 baking potatoes
- paprika
- salt
- dried mixed herbs

1. For the wedges, slice the potatoes into wedge shapes (half them, then half that, then half it again etc). In a deep sided baking tray, drizzle a generous amount of olive oil, then rub the wedges in the oil and lace in the tray. Sprinkle generously with the salt, paprika and mixed herbs. Bake in the oven for around 45 minutes - an hour at 180 degrees.
2. For the stuffed chicken, slice the breasts lengthways without cutting them completely in half. Place the mozzarella, tomatoes and basil in each one and gently close. (At this stage you could use cocktail sticks or wrap with bacon/proscuitto to secure the filling in place.) Place on a baking tray with the onion, drizzle with olive oil, and sprinkle mixed herbs on top of the chicken. Cook in the oven at 180 degrees for 20 minutes, covered with foil, and an extra 5 minutes uncovered.

Enjoy :)

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